Place zucchinis and carrots in a food processor using the shredding attachment. Remove shredded zucchini and carrots from the food processor and squeeze out excess water with some paper towels.
Place zucchini, carrots, pork, turkey, and the rest of the the meatball ingredients in a bowl and use your hands to combine.
Use an ice cream scoop to scoop out meatballs then shape in hands. Set aside on a plate. This should be 12-15 large meatballs.
In a medium bowl, whisk together all sauce ingredients until completely combine.
Place a large oven safe saucepan or cast iron skillet over medium-high heat and add a teaspoon of sesame oil or other cooking oil (coconut oil). Once saucepan is hot, add meatballs to the pan and brown on all sides. Once browned, remove from heat, pour all of the sauce on top of meatballs.
Place saucepan in and bake for 15-20 minutes, or until meatballs are cooked through. This time will range depending on the size of the meatballs.
Garnish meatballs with chopped cilantro and green onions.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/thai-pork-veggie-meatballs/